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Add list of table and list of figures (#178)

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* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Increase numwidth in list of figures

Prevents over-run of figure number and text
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191
book/wheat-sourdough/wheat-sourdough.tex
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@@ -3,9 +3,9 @@ freestanding wheat sourdough bread.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding sourdough bread next to bread made in a loaf pan.
Freestanding sourdough is considered the supreme discipline of sourdough
bread by many bakers.}
\caption[Freestanding and loaf pan bread]{A freestanding sourdough bread
next to bread made in a loaf pan. Freestanding sourdough is considered
the supreme discipline of sourdough bread by many bakers.}
\end{figure}
Freestanding sourdough bread is my favorite
@@ -99,12 +99,14 @@ main dough.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-wheat-sourdough-starter-process.tex}
\caption{The process to check your sourdough starter when making wheat-based doughs. In practice
I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of
\qtyrange{50}{60}{\percent}. So you would have half the shown water quantities, i.e., if the
chart shows \qty{100}{\gram} of water, use \qtyrange{50}{60}{\gram} of water
for your stiff starter.}%
\caption[Process to prepare your starter before baking]{The process to check
your sourdough starter when making wheat-based doughs. In practice
I~frequently use a stiff sourdough starter. The stiff starter features
enhanced yeast activity. In that case, you can use the same ratios as
shown in the chart except for the water quantity. The stiff starter has
a hydration of \qtyrange{50}{60}{\percent}. So you would have half the
shown water quantities, i.e., if the chart shows \qty{100}{\gram} of
water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
\label{fig:process-starter-wheat-sourdough}
\end{center}
\end{figure}
@@ -372,8 +374,8 @@ to feed your starter.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{window-pane-effect}
\caption{The window pane test allows you to see if you developed your gluten
well enough.}
\caption[The window pane test]{The window pane test allows you to see if you
developed your gluten well enough.}
\end{figure}
@@ -515,8 +517,9 @@ environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb]
\begin{center}
\input{tables/table-starter-usage-activity.tex}
\caption{A table visualizing how much sourdough starter to use
depending on temperature and the starter's activity level.}
\caption[Quantity of sourdough]{A table visualizing how much sourdough
starter to use depending on temperature and the starter's activity
level.}
\end{center}
\end{table}
@@ -576,11 +579,11 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
\caption{A schematic visualization of
automatic gluten development. The doughs are not kneaded, just initially
mixed. Note how dough strength
deteriorates over time as enzymes break down the flour. The effect
is accelerated for sourdough due to the bacteria's gluten proteolysis.}%
\caption[Dough strength over time without kneading]{A schematic
visualization of automatic gluten development. The doughs are not
kneaded, just initially mixed. Note how dough strength deteriorates
over time as enzymes break down the flour. The effect is accelerated for
sourdough due to the bacteria's gluten proteolysis.}%
\label{fig:wheat-yeast-sourdough-degradation}
\end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -622,10 +625,10 @@ dough to stick to the container.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough}
\caption{A schematic visualization of
gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum
dough strength.}%
\caption[Dough strength over time with kneading]{A schematic visualization
of gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum dough
strength.}%
\label{fig:dough-strength-sourdough}
\end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -638,10 +641,10 @@ the sign of a not well enough developed gluten network.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-surface-touchpoints}
\caption{A schematic visualization of how a rough dough surface
creates more touch points compared to a smooth dough surface.
By touching the rough surface the dough will swell and get into
contact with more areas of your hand.}%
\caption[Touching the dough surface]{A schematic visualization of how a rough
dough surface creates more touch points compared to a smooth dough
surface. By touching the rough surface the dough will swell and get into
contact with more areas of your hand.}%
\label{fig:dough-touch-points}
\end{figure}
@@ -673,9 +676,10 @@ new bakers commit.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-ball-steps}
\caption{The transformation of a sticky dough blob to a dough
with a smooth surface. The goal is to reduce surface touchpoints
with your hands to make the dough less sticky when working it.}%
\caption[Creating a smooth surface]{The transformation of a sticky dough
blob to a dough with a smooth surface. The goal is to reduce surface
touchpoints with your hands to make the dough less sticky when working
it.}%
\label{fig:dough-ball-steps}
\end{figure}
@@ -740,8 +744,9 @@ underfermented dough.
\begin{table}[!htb]
\begin{center}
\input{tables/table-fermentation-effects.tex}
\caption{The different stages of sourdough fermentation and the
effects on crumb, alveoli, texture, and overall taste.}
\caption[Stages of sourdough fermentation]{The different stages of
sourdough fermentation and the effects on crumb, alveoli, texture,
and overall taste.}
\end{center}
\end{table}
@@ -765,10 +770,11 @@ machine.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-bulk-fermentation.tex}
\caption{During the bulk fermentation, multiple doughs are fermented together in bulk.
A challenging aspect of homemade sourdough bread is to determine when this stage of
fermentation is completed. This chart shows multiple available options to check on the bulk
fermentation progress.}%
\caption[Process to check the bulk fermentation]{During the bulk
fermentation, multiple doughs are fermented together in bulk. A
challenging aspect of homemade sourdough bread is to determine when this
stage of fermentation is completed. This chart shows multiple available
options to check on the bulk fermentation progress.}%
\label{fig:bulk-fermentation}
\end{center}
\end{figure}
@@ -801,8 +807,9 @@ that you are happy with.
\begin{table}[!htb]
\begin{center}
\input{tables/table-dough-size-increase.tex}
\caption{Reference values for how much size increase to aim for with
an aliquot jar depending on the dough's protein content.}
\caption[Increase of size versus protein content]{Reference values for
how much size increase to aim for with an aliquot jar depending on
the dough's protein content.}
\end{center}
\end{table}
@@ -815,8 +822,9 @@ dough exactly on point.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{aliquot-before-after}
\caption{An aliquot jar to monitor the dough's fermentation progress.
It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
\caption[Aliquot Jar]{An aliquot jar to monitor the dough's fermentation
progress. It took 10~hours for the dough to reach a \qty{50}{\percent}
size increase.}
\end{figure}
While the aliquot sample has enabled me to consistently bake
@@ -881,8 +889,8 @@ the fermentation or extend it a little bit.
\begin{table}[!htb]
\begin{center}
\input{tables/table-ph-values-dough.tex}%
\caption{Example pH values for the different breakpoints of my own
sourdough process.}%
\caption[Dough's pH during bread preparation]{Example pH values for
the different breakpoints of my own sourdough process.}%
\label{table:sample-ph-values}
\end{center}
\end{table}
@@ -933,9 +941,9 @@ for your sourdough composition.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{bulk-finished-dough}
\caption{A dough in a good state to finish bulk fermentation. Notice
the tiny bubbles on the dough's surface. They are a sign that the dough
is inflated well enough.}
\caption[Dough at the end of bulk fermentation]{A dough in a good state to
finish bulk fermentation. Notice the tiny bubbles on the dough's surface.
They are a sign that the dough is inflated well enough.}
\end{figure}
Look out for bubbles on the surface of your dough. They
@@ -980,8 +988,9 @@ bread would feature an excellent, very tangy taste.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-being-glued}
\caption{A dough where two sticky sides are being glued together using
a stretch and fold. This process creates excellent dough strength.}
\caption[Gluing dough]{A dough where two sticky sides are being glued
together using a stretch and fold. This process creates excellent dough
strength.}
\end{figure}
In this section, you will learn all you need to know about stretching and
@@ -1028,8 +1037,8 @@ your crumb.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stretch-and-fold-steps}
\caption{An overview of the steps involved to perform stretch and folds
for wheat-based doughs.}%
\caption[Stretch and fold steps]{An overview of the steps involved to perform
stretch and folds for wheat-based doughs.}%
\label{figure:stretch-and-fold-steps}
\end{figure}
@@ -1078,8 +1087,9 @@ in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
\caption{A dough during bulk fermentation that has flattened out. To improve
its dough strength, a stretch and fold should be applied.}
\caption[A flattened out dough]{A dough during bulk fermentation that has
flattened out. To improve its dough strength, a stretch and fold should
be applied.}
\end{figure}
Now, the reasonable amount of stretch and folds you should do greatly depends on how much you
@@ -1102,8 +1112,8 @@ batch. It is optional if you are making a single loaf.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-dividing-preshaping.tex}
\caption{Dividing is only required when you are making multiple loaves in a
single dough batch.}%
\caption[Dividing decision tree]{Dividing is only required when you are
making multiple loaves in a single dough batch.}%
\label{fig:dividing-decision-tree}
\end{center}
\end{figure}
@@ -1159,8 +1169,9 @@ way to save such dough is to use a loaf pan.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{preshape-direction}
\caption{Drag the dough in the direction of the rough surface area. This
way you minimize the movements required to complete the step.}%
\caption[Dragging direction]{Drag the dough in the direction of the rough
surface area. This way you minimize the movements required to complete
the step.}%
\label{fig:preshape-direction}
\end{figure}
@@ -1216,8 +1227,8 @@ your environment.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-shaping-process.tex}
\caption{A schematic visualization of the shaping process including checks
for an overfermented dough.}%
\caption[Shaping process]{A schematic visualization of the shaping process
including checks for an overfermented dough.}%
\label{fig:shaping-decision-tree}
\end{center}
\end{figure}
@@ -1252,8 +1263,8 @@ batard bread rolls.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-1-flour-applied}
\caption{A dough that has flour applied to its surface. This is
the first step of the shaping process.}%
\caption[Step 1 of shaping process]{A dough that has flour applied to its
surface. This is the first step of the shaping process.}%
\label{fig:shaping-flour-surface}
\end{figure}
@@ -1273,9 +1284,9 @@ the surface.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-2-flipped-over}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop. The sticky side
is used as glue to hold the dough together.}
\caption[Step 2 of shaping process]{A flipped-over dough. Note how the
sticky side is facing you while the floured side is facing the
countertop. The sticky side is used as glue to hold the dough together.}
\end{figure}
With gentle hands, carefully remove the dough from the surface. If
@@ -1293,8 +1304,9 @@ sticky side is facing you.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-3-rectangular}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop.}%
\caption[Step 3 of shaping process]{A flipped-over dough. Note how the
sticky side is facing you while the floured side is facing the
countertop.}%
\label{fig:shaping-rectangular-dough}
\end{figure}
@@ -1314,9 +1326,10 @@ your dough with the shown dough.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-4-folding}
\caption{The process of folding a batard. Note how the rectangle is first glued
together and then rolled inwards to create a dough roll. Ultimately the edges
are sealed to create a more uniform dough.}%
\caption[Step 4 of shaping process]{The process of folding a batard. Note
how the rectangle is first glued together and then rolled inwards to
create a dough roll. Ultimately the edges are sealed to create a more
uniform dough.}%
\label{fig:shaping-folding}
\end{figure}
@@ -1372,8 +1385,9 @@ from the other side as well.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-6-prepare-proofing}
\caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
is now facing you. The floured previous top side is facing downwards.}%
\caption[Step 5 of shaping process]{The shaped dough is ready for proofing
in the banneton. Note how the seam side is now facing you. The floured
previous top side is facing downwards.}%
\label{fig:shaping-prepare-proofing}
\end{figure}
@@ -1438,8 +1452,9 @@ of retarding and flavor development.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-proofing-process.tex}
\caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
depends on your availability and schedule.}%
\caption[Proofing process]{A schematic overview of the different steps of
the sourdough proofing process. The proofing technique to choose depends
on your availability and schedule.}%
\label{fig:proofing-process}
\end{center}
\end{figure}
@@ -1477,9 +1492,9 @@ morning.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-13-finger-poke-test}
\caption{The finger poke test is a very reliable method to check
if your dough has been properly proofed. If the induced dent is still
visible 1 minute later, your dough can be baked.}%
\caption[The finger poke test]{The finger poke test is a very reliable
method to check if your dough has been properly proofed. If the induced
dent is still visible one minute later, your dough can be baked.}%
\label{fig:shaping-finger-poke}
\end{figure}
@@ -1570,9 +1585,10 @@ makes the final pattern look more visually appealing.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{the-ear}
\caption{The ear is a characteristic that can be achieved on wheat sourdough
when fermenting and scoring your dough with the perfect technique. It offers additional
flavor and great texture when eating the bread.}%
\caption[Bread's ear]{The ear is a characteristic that can be achieved on
wheat sourdough when fermenting and scoring your dough with the perfect
technique. It offers additional flavor and great texture when eating the
bread.}%
\label{fig:the-ear}
\end{figure}
@@ -1584,11 +1600,11 @@ banneton should now be facing you.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{artistic-scoring}
\caption{A loaf by Nancy~Anne featuring an artistic scoring pattern.
The high contrast was achieved by rubbing the
dough's surface with rice flour before baking. Her Instagram
account ``simply.beautiful.sourdough'' is specialized to showcase
beautiful artistic scoring patterns.}%
\caption[Artistic scoring]{A loaf by Nancy~Anne featuring an artistic
scoring pattern. The high contrast was achieved by rubbing the dough's
surface with rice flour before baking. Her Instagram account
\texttt{simply.beautiful.sourdough} is specialized to showcase beautiful
artistic scoring patterns.}%
\label{fig:artistic-scoring}
\end{figure}
@@ -1603,9 +1619,10 @@ a good loaf into a great loaf.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The \qty{45}{\angle} angle at which you score the dough is relative to the surface of the dough.
When scoring more towards the side, you have to adjust the angle to achieve the ear on your
bread.}%
\caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the
dough is relative to the surface of the dough. When scoring more towards
the side, you have to adjust the angle to achieve the ear on your
bread.}%
\label{fig:scoring-angle}
\end{figure}
@@ -1630,9 +1647,9 @@ will become a lot easier.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{dry-dough-surface}
\caption{By applying flour to your dough's surface after shaping, the outer part
of the dough dries out a little bit. This makes scoring a lot easier as the incision
is less likely to tear.}%
\caption[Drying the dough surface]{By applying flour to your dough's surface
after shaping, the outer part of the dough dries out a little bit. This
makes scoring a lot easier as the incision is less likely to tear.}%
\label{fig:dried-out-dough-scoring}
\end{figure}